Sausages for Christmas

[BBQ Engineer]

I made up 25 lbs of sausage two ways for Christmas packages for friends and neighbors. These were 100% Angus beef...I started with a chuck roll...it was a beautiful piece of meat.


First run of the new 1 HP #12 grinder...I haven't even taken the white plastic off of it yet. This thing is a meat eating monster! I couldn't even make this load down feeding it as fast as I could. WOW!


Then I got out the sausage press and made 10 lbs. of Willie's Snack Stix and 15 lbs of Summer Sausage.


Smoked it in the Iron Maiden a couple days later using a mix of pear, oak, hickory, and cherry. When the smoker temps were low, I supplemented using a smoker tube filled up with hickory pellets and pistachio shells. When they hit temp, into an ice bath and processed the sticks into packages.








I like using the 1 1/2 inch fibrous casings for the Summer Sausage...it is a bit more work as it takes longer to stuff, but the diameter is perfect for a single bite on a Ritz cracker...




The sausage and stix turned out excellent. I threw some of those in a bag with a chunk of cheese (no pics of the cheese smoke...it is on this cart) and gave to friends and neighbors...DELICIOUS!!



Thanks for checking out my Christmas sausages.

[Mark R]

Very Nice Dana, that meat chomper is a beast!!
Sausage looks kinda wonderful in a tasty way!!

I could swear I saw a brisket on that cart?? Be seein somethin good soon??

[BBQ Engineer]

Very Nice Dana, that meat chomper is a beast!!
Sausage looks kinda wonderful in a tasty way!!

I could swear I saw a brisket on that cart?? Be seein somethin good soon??

Two briskets...because you know my philosophy...if I'm gonna fire up the Iron Maiden, I'm going to fill that baby up! Burnt ends on the menu in the next couple days. 3 of those packages of hanger steaks went to friends that I've gotten hooked so it is easier to hit the economic order quantity, and so far we've had stir fry and Pork T sammies outta the tenderloins.

[Uncle Sauce]

Great looking sausage BBQE - . I too like the smaller diameter cases but your right, they take a bit more work - cook a bit quicker though.
Just went to Restaurant depot yesterday but my cart didn't look as good as yours but it did have some of that cheese on it

[jwbtulsa]

I'll PM my address.

[BBQ Engineer]

I too like the smaller diameter cases but your right, they take a bit more work - cook a bit quicker though.

Yeah, they do...I took this into consideration when smoking...kept the temps low with a TINY fire in the Maiden. To supplement, I used the smoker tube to add the proper amount of smoke. This worked really well, and then I gently ramped the smoker temp up to get the sausages to temp. Sausages were in the smoke for about 7+ hours...and the neighborhood smelled great!

[Mark R]

Yeah, they do...I took this into consideration when smoking...kept the temps low with a TINY fire in the Maiden. To supplement, I used the smoker tube to add the proper amount of smoke. This worked really well, and then I gently ramped the smoker temp up to get the sausages to temp. Sausages were in the smoke for about 7+ hours...and the neighborhood smelled great!

Glad ya fixed that neighborhood thingie!!

[barkonbutts]

Looks like a great project!! very nice!

[Bassman]

That's some beautiful sausage Dana! I haven't made any summer sausage yet but I do have the casings. Something to do after the first of the year.

[HawgHeaven]

Wow Dana.

[The Old Fat Guy]

Now this is a sausage project. Very jealous! Point!

[minnbill]

What a guy wish I was on the list.

[SmokinOutBack]

Nice job Sir! I'll have to try the smaller casings, the ones I use take longer to cook. It's about a 10 hour cook for me using the larger ones.

Great advice.

[Fishawn]

Awesome job Dana!

Lucky neighbors and friends. i am also a fan of smaller SS casings, but currently oot of em.

Nice, nice, nice

[SMOKE FREAK]

Dana you have some damned lucky neighbors for sure...